Steviol glycosides

ABSTRACT

The present invention relates to a steviol glycoside having the formula of (I) 
     
       
         
         
             
             
         
       
         
         
           
             wherein at least 3 sugar moieties are present at positions R1 and at least three sugar moieties are present at position R2 and wherein the steviol glycoside comprises at least seven sugar moieties all of which are linked, directly or indirectly, to the steviol aglycon by β-linkages.

FIELD OF THE INVENTION

The present invention relates to steviol glycosides, to methods forproducing them, to sweetener compositions, flavour compositions,foodstuffs, feeds and beverages comprising the steviol glycosides and touse of the steviol glycosides in sweetener compositions, flavourcompositions, foodstuffs, feeds and beverages.

BACKGROUND TO THE INVENTION

The leaves of the perennial herb, Stevia rebaudiana Bert., accumulatequantities of intensely sweet compounds known as steviol glycosides.Whilst the biological function of these compounds is unclear, they havecommercial significance as alternative high potency sweeteners.

These sweet steviol glycosides have functional and sensory propertiesthat appear to be superior to those of many high potency sweeteners. Inaddition, studies suggest that stevioside can reduce blood glucoselevels in Type II diabetics and can reduce blood pressure in mildlyhypertensive patients.

Steviol glycosides accumulate in Stevia leaves where they may comprisefrom 10 to 20% of the leaf dry weight. Stevioside and rebaudioside A areboth heat and pH stable and suitable for use in carbonated beverages andmany other foods. Stevioside is between 110 and 270 times sweeter thansucrose, rebaudioside A between 150 and 320 times sweeter than sucrose.In addition, rebaudioside D is also a high-potency diterpene glycosidesweetener which accumulates in Stevia leaves. It may be about 200 timessweeter than sucrose. Rebaudioside M is a further high-potency diterpeneglycoside sweetener. It is present in trace amounts in certain steviavariety leaves, but has been suggested to have a superior taste profile.

Steviol glycosides have traditionally been extracted from the Steviaplant. In Stevia, (−)-kaurenoic acid, an intermediate in gibberellicacid (GA) biosynthesis, is converted into the tetracyclic dipterepenesteviol, which then proceeds through a multi-step glycosylation pathwayto form the various steviol glycosides. However, yields may be variableand affected by agriculture and environmental conditions. Also, Steviacultivation requires substantial land area, a long time prior toharvest, intensive labour and additional costs for the extraction andpurification of the glycosides.

There is though a need for additional steviol glycosides havingalternative and/or improved taste profiles since different steviolglycosides may be better suited to different applications.

SUMMARY OF THE INVENTION

The present invention is based on the identification of new steviolglycosides in fermentation broths obtained from microorganisms whichhave been modified so as to produce steviol glycosides, including rebA.The new steviol glycosides will have different sensory properties ascompared with known steviol glycosides. They may be used alone or incombination with other steviol glycosides, in particular as sweetenersor in sweetener compositions.

Accordingly, the invention relates to:

-   -   a steviol glycoside having the formula of (I)

-   -   -   wherein at least 3 sugar moieties are present at position R₁            and at least three sugar moieties are present at position R₂            and wherein the steviol glycoside comprises at least seven            sugar moieties all of which are linked, directly or            indirectly, to the steviol aglycon by β-linkages;

    -   a steviol glycoside having the formula of (I)

-   -   -   wherein at least 4 sugar moieties are present at positions            R₁ and at least three sugar moieties are present at position            R₂;

    -   a steviol glycoside having the formula of (I)

-   -   -   wherein at least 3 sugar moieties are present at position R₁            and at least three sugar moieties are present at position            R₂, wherein the steviol glycoside comprises at least seven            sugar moieties and wherein at least one of the sugars            present at position R₁ is linked to the steviol aglycon or            to a sugar molecule by a α-linkage;

    -   a steviol glycoside having the formula of (I)

-   -   -   wherein at least 3 sugar moieties are present at position R₁            and at least four sugar moieties are present at position R₂,            wherein at least four of the sugar moieties present at            position R₂ are glucose moieties;

    -   a steviol glycoside having the formula (II)

-   -   a steviol glycoside having the formula (III)

-   -   a steviol glycoside having the formula (IV)

-   -   a fermentatively produced steviol glycoside having the formula        of (I)

-   -   -   wherein at least 3 sugar moieties are present at position R₁            and at least three sugar moieties are present at position R₂            and wherein the steviol glycoside comprises at least seven            sugar moieties;

    -   a method for the production of a steviol glycoside according to        any one of the preceding claims, which method comprises:        -   providing a recombinant yeast cell comprising recombinant            nucleic acid sequences encoding polypeptides comprising the            amino acid sequences encoded by: SEQ ID NO: 61, SEQ ID NO:            65, SEQ ID NO: 23, SEQ ID NO: 33, SEQ ID NO: 77, SEQ ID NO:            71, SEQ ID NO: 87, SEQ ID NO: 73 and SEQ ID NO: 75;        -   fermenting the recombinant yeast cell in a suitable            fermentation medium; and, optionally,        -   recovering a steviol glycoside according to any one of the            preceding claims.

    -   a composition comprising a steviol glycoside of the invention        and one or more different steviol glycosides (which different        steviol glycosides may or may not be a steviol glycoside of the        invention);

    -   a sweetener composition, flavor composition, foodstuff, feed or        beverage which comprises a steviol glycoside or a composition of        the invention;

    -   use of a steviol glycoside or a composition of the invention in        a sweetener composition or flavor composition; and

    -   use of a steviol glycoside or a composition of the invention in        a foodstuff, feed or beverage.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 sets out a schematic representation of the plasmid pUG7-EcoRV.

FIG. 2 sets out a schematic representation of the method by which theERG20, tHMG1 and BTS1 over-expression cassettes are designed (A) andintegrated (B) into the yeast genome. (C) shows the final situationafter removal of the KANMX marker by the Cre recombinase.

FIG. 3 sets out a schematic representation of the ERG9 knock downconstruct. This consists of a 500 bp long 3′ part of ERG9, 98 bp of theTRP1 promoter, the TRP1 open reading frame and terminator, followed by a400 bp long downstream sequence of ERG9. Due to introduction of a XbaIsite at the end of the ERG9 open reading frame the last amino acidchanges into Ser and the stop codon into Arg. A new stop codon islocated in the TPR1 promoter, resulting in an extension of 18 aminoacids.

FIG. 4 sets out a schematic representation of how UGT2 is integratedinto the genome. A. different fragments used in transformation; B.situation after integration; C. situation after expression of Crerecombinase).

FIG. 5 sets out a schematic representation of how the pathway from GGPPto RebA is integrated into the genome. A. different fragments used intransformation; B. situation after integration.

FIG. 6a shows an extracted ion chromatogram of m/z 1451.5820 of themixture of the steviol glycosides containing 7 glucoses (7.1,7.2 and7.3) in the ethanol extract (starting material for purification), usingHigh Resolution Mass Spectrometry; and FIG. 6b : extracted ionchromatogram of m/z 1451.5 of the purified steviol glycosides containing7 glucoses (7.1,7.2 and 7.3), using LC-MS.

FIG. 7 shows the structure of Rebaudioside 7.1.

FIG. 8 shows the structure of Rebaudioside 7.2.

FIG. 9 shows the structure of Rebaudioside 7.3.

FIG. 10 shows the structure of Rebaudioside M.

FIG. 11 shows (a) atom numbering of steviol and (b) atom numbering ofglucose.

FIG. 12 shows the selected region of the 1H NMR spectrum of a) Reb M(cdcl3/pyr 1:1, 2 drops cdood at 300K), b) Reb 7.1 (cdcl3/pyr 1:3, 2drops cdood at 320K) c) Reb 7.2 (cdcl3/pyr 1:1, 2 drops cdood at 300K)and d) Reb 7.3 (cdcl3/pyr 1:2, 3 drops cdood at 300K).

DESCRIPTION OF THE SEQUENCE LISTING

A description of the sequences is set out in Table 15. Sequencesdescribed herein may be defined with reference to the sequence listingor with reference to the database accession numbers also set out inTable 15.

DETAILED DESCRIPTION OF THE INVENTION

Throughout the present specification and the accompanying claims, thewords “comprise”, “include” and “having” and variations such as“comprises”, “comprising”, “includes” and “including” are to beinterpreted inclusively. That is, these words are intended to convey thepossible inclusion of other elements or integers not specificallyrecited, where the context allows.

The articles “a” and “an” are used herein to refer to one or to morethan one (i.e. to one or at least one) of the grammatical object of thearticle. By way of example, “an element” may mean one element or morethan one element.

This invention relates to steviol glycosides. For the purposes of thisinvention, a steviol glycosides is a glycoside of steviol, specificallya steviol molecule with its carboxyl hydrogen atom replaced by a glucosemolecule to form an ester, and an hydroxyl hydrogen with glucose to forman acetal.

A steviol glycoside of the invention may be provided in isolated form.An “isolated steviol glycoside” is a substance removed from othermaterial, such as other steviol glycosides, with which it may benaturally associated. Thus, an isolated steviol glycoside may contain atmost 10%, at most 8%, more preferably at most 6%, more preferably atmost 5%, more preferably at most 4%, more preferably at most 3%, evenmore preferably at most 2%, even more preferably at most 1% and mostpreferably at most 0.5% by weight of other material, for example othersteviol glycosides, with which it is naturally associated. The isolatedsteviol glycosides may be free of any other impurities. The isolatedsteviol glycoside of the invention may be at least 50% pure, e.g., atleast 60% pure, at least 70% pure, at least 75% pure, at least 80% pure,at least 85% pure, at least 90% pure, or at least 95%, 96%, 97%, 98%,99%, 99.5%, 99.9% pure by weight.

The invention provides a steviol glycoside having the formula of (I)

-   -   wherein at least 3 sugar moieties are present at position R₁ and        at least three sugar moieties are present at position R₂ and        wherein the steviol glycoside comprises at least seven sugar        moieties all of which are linked, directly or indirectly, to the        steviol aglycon by β-linkages, or    -   wherein at least 4 sugar moieties are present at positions R₁        and at least three sugar moieties are present at position R₂, or    -   wherein at least 3 sugar moieties are present at position R₁ and        at least three sugar moieties are present at position R₂,        wherein the steviol glycoside comprises at least seven sugar        moieties and wherein at least one of the sugars present at        position R₁ is linked to the steviol aglycon or to a sugar        molecule by a α-linkage, or    -   wherein at least 3 sugar moieties are present at position R₁ and        at least four sugar moieties are present at position R₂, wherein        at least four of the sugar moieties present at position R₂ are        glucose moieties.

The invention also provides steviol glycosides having the formula (II),(Ill) or (IV):

A steviol glycoside of the invention may be obtained from plantmaterial, but more typically will be obtained by fermentativeproduction, for example via fermentation of a recombinant host cell,such as a yeast cell.

Thus, the invention provides a fermentatively produced steviol glycosidehaving the formula of (I)

-   -   wherein at least 3 sugar moieties are present at position R₁ and        at least three sugar moieties are present at position R₂ and        wherein the steviol glycoside comprises at least seven sugar        moieties.

One may distinguish between α- and β-glycosidic bonds based on therelative stereochemistry (R or S) of the anomeric position and thestereocentre furthest from C1 in a saccharide. Typically, anα-glycosidic bond is formed when both carbons have the samestereochemistry, whereas a β-glycosidic bond occurs when the two carbonshave different stereochemistry

Such a fermentatively-produced steviol glycoside may have a structure ofany of the steviol glycosides described herein.

The invention further relates to a method for the production of asteviol glycoside. In such a method, a suitable recombinant host cell,such as a yeast cell, is fermented in a suitable fermentation mediumsuch that the steviol glycoside is produced. Optionally, the steviolglycoside may be recovered.

For example, a method for the production of a steviol glycoside asdescribed herein may comprise:

providing a recombinant yeast cell comprising recombinant nucleic acidsequences encoding polypeptides comprising the amino acid sequencesencoded by: SEQ ID NO: 61, SEQ ID NO: 65, SEQ ID NO: 23, SEQ ID NO: 33,SEQ ID NO: 77, SEQ ID NO: 71, SEQ ID NO: 87, SEQ ID NO: 73 and SEQ IDNO: 75;

fermenting the recombinant yeast cell in a suitable fermentation medium;and, optionally,

recovering a steviol glycoside as described herein.

The term “recombinant” when used in reference to a cell, nucleic acid,protein or vector, indicates that the cell, nucleic acid, protein orvector, has been modified by the introduction of a heterologous nucleicacid or protein or the alteration of a native nucleic acid or protein,or that the cell is derived from a cell so modified. Thus, for example,recombinant cells express genes that are not found within the native(non-recombinant) form of the cell or express native genes that areotherwise abnormally expressed, under expressed or not expressed at all.The term “recombinant” is synonymous with “genetically modified”.

A recombinant yeast cell used in a process of the invention may be anysuitable yeast cell. Preferred recombinant yeast cells may be selectedfrom the genera: Saccharomyces (e.g., S. cerevisiae, S. bayanus, S.pastorianus, S. carlsbergensis), Brettanomyces, Kluyveromyces, Candida(e.g., C. krusei, C. revkaufi, C. pulcherrima, C. tropicalis, C.utilis), Issatchenkia (eg. I. orientalis) Pichia (e.g., P. pastoris),Schizosaccharomyces, Hansenula, Kloeckera, Pachysolen, Schwanniomyces,Trichosporon, Yarrowia (e.g., Y. lipolytica (formerly classified asCandida lipolytica)) or Yamadazyma. Preferably, the recombinant yeastcell is a Saccharomyces cerevisiae, Yarrowia lipolitica or Issatchenkiaorientalis cell.

A recombinant yeast cell for use in a method according to the inventionmay comprise one or more recombinant nucleotide sequence(s) encoding oneof more of:

a polypeptide having ent-copalyl pyrophosphate synthase activity;

a polypeptide having ent-Kaurene synthase activity;

a polypeptide having ent-Kaurene oxidase activity; and

a polypeptide having kaurenoic acid 13-hydroxylase activity.

For the purposes of this invention, a polypeptide having ent-copalylpyrophosphate synthase (EC 5.5.1.13) is capable of catalyzing thechemical reation:

This enzyme has one substrate, geranylgeranyl pyrophosphate, and oneproduct, ent-copalyl pyrophosphate. This enzyme participates ingibberellin biosynthesis. This enzyme belongs to the family ofisomerase, specifically the class of intramolecular lyases. Thesystematic name of this enzyme class is ent-copalyl-diphosphate lyase(decyclizing). Other names in common use include having ent-copalylpyrophosphate synthase, ent-kaurene synthase A, and ent-kaurenesynthetase A.

Suitable nucleic acid sequences encoding an ent-copalyl pyrophosphatesynthase may for instance comprise a sequence as set out in SEQ ID. NO:1, 3, 5, 7, 17, 19, 59, 61, 141, 142, 151, 152, 153, 154, 159, 160, 182or 184.

For the purposes of this invention, a polypeptide having ent-kaurenesynthase activity (EC 4.2.3.19) is a polypeptide that is capable ofcatalyzing the chemical reaction:

ent-copalyl diphosphate

ent-kaurene+diphosphate

Hence, this enzyme has one substrate, ent-copalyl diphosphate, and twoproducts, ent-kaurene and diphosphate.

This enzyme belongs to the family of lyases, specifically thosecarbon-oxygen lyases acting on phosphates. The systematic name of thisenzyme class is ent-copalyl-diphosphate diphosphate-lyase (cyclizing,ent-kaurene-forming). Other names in common use include ent-kaurenesynthase B, ent-kaurene synthetase B, ent-copalyl-diphosphatediphosphate-lyase, and (cyclizing). This enzyme participates inditerpenoid biosynthesis.

Suitable nucleic acid sequences encoding an ent-Kaurene synthase may forinstance comprise a sequence as set out in SEQ ID. NO: 9, 11, 13, 15,17, 19, 63, 65, 143, 144, 155, 156, 157, 158, 159, 160, 183 or 184.

ent-copalyl diphosphate synthases may also have a distinct ent-kaurenesynthase activity associated with the same protein molecule. Thereaction catalyzed by ent-kaurene synthase is the next step in thebiosynthetic pathway to gibberellins. The two types of enzymic activityare distinct, and site-directed mutagenesis to suppress the ent-kaurenesynthase activity of the protein leads to build up of ent-copalylpyrophosphate.

Accordingly, a single nucleotide sequence used in a recombinant yeastsuitable for use in the method of the invention may encode a polypeptidehaving ent-copalyl pyrophosphate synthase activity and ent-kaurenesynthase activity. Alternatively, the two activities may be encoded twodistinct, separate nucleotide sequences.

For the purposes of this invention, a polypeptide having ent-kaureneoxidase activity (EC 1.14.13.78) is a polypeptide which is capable ofcatalysing three successive oxidations of the 4-methyl group ofent-kaurene to give kaurenoic acid. Such activity typically requires thepresence of a cytochrome P450.

Suitable nucleic acid sequences encoding an ent-Kaurene oxidase may forinstance comprise a sequence as set out in SEQ ID. NO: 21, 23, 25, 67,85, 145, 161, 162, 163, 180 or 186.

For the purposes of the invention, a polypeptide having kaurenoic acid13-hydroxylase activity (EC 1.14.13) is one which is capable ofcatalyzing the formation of steviol (ent-kaur-16-en-13-ol-19-oic acid)using NADPH and O₂. Such activity may also be referred to as ent-ka13-hydroxylase activity.

Suitable nucleic acid sequences encoding a kaurenoic acid 13-hydroxylasemay for instance comprise a sequence as set out in SEQ ID. NO: 27, 29,31, 33, 69, 89, 91, 93, 95, 97, 146, 164, 165, 166, 167 or 185.

A recombinant yeast cell suitable for use in the method of the inventionmay comprise a recombinant nucleic acid sequence encoding a polypeptidehaving NADPH-cytochrome p450 reductase activity. That is to say, arecombinant yeast suitable for use in a method of the invention may becapable of expressing a nucleotide sequence encoding a polypeptidehaving NADPH-cytochrome p450 reductase activity. For the purposes of theinvention, a polypeptide having NADPH-Cytochrome P450 reductase activity(EC 1.6.2.4; also known as NADPH:ferrihemoprotein oxidoreductase,NADPH:hemoprotein oxidoreductase, NADPH:P450 oxidoreductase, P450reductase, POR, CPR, CYPOR) is typically one which is a membrane-boundenzyme allowing electron transfer to cytochrome P450 in the microsome ofthe eukaryotic cell from a FAD- and FMN-containing enzymeNADPH:cytochrome P450 reductase (POR; EC 1.6.2.4).

Suitable nucleic acid sequences encoding a NADPH-cytochrome p450reductase may for instance comprise a sequence as set out in SEQ ID. NO:53, 55, 57 or 77.

A recombinant yeast cell suitable for use in a method of the inventionmay also comprise one or more recombinant nucleic acid sequencesencoding one or more of:

(i) a polypeptide having UGT74G1 activity;

(ii) a polypeptide having UGT2 activity;

(iii) a polypeptide having UGT85C2 activity; and

(iv) a polypeptide having UGT76G1 activity.

A recombinant yeast suitable for use in the invention may comprise anucleotide sequence encoding a polypeptide capable of catalyzing theaddition of a C-13-glucose to steviol. That is to say, a recombinantyeast suitable for use in a method of the invention may comprise a UGTwhich is capable of catalyzing a reaction in which steviol is convertedto steviolmonoside.

Such a recombinant yeast suitable for use in a method of the inventionmay comprise a nucleotide sequence encoding a polypeptide having theactivity shown by UDP-glycosyltransferase (UGT) UGT85C2, whereby thenucleotide sequence upon transformation of the yeast confers on thatyeast the ability to convert steviol to steviolmonoside.

UGT85C2 activity is transfer of a glucose unit to the 13-OH of steviol.Thus, a suitable UGT85C2 may function as a uridine 5′-diphosphoglucosyl: steviol 13-OH transferase, and a uridine 5′-diphosphoglucosyl: steviol-19-0-glucoside 13-OH transferase. A functional UGT85C2polypeptides may also catalyze glucosyl transferase reactions thatutilize steviol glycoside substrates other than steviol andsteviol-19-O-glucoside. Such sequences may be referred to as UGT1sequences herein.

A recombinant yeast suitable for use in the invention may comprise anucleotide sequence encoding a polypeptide which has UGT2 activity.

A polypeptide having UGT2 activity is one which functions as a uridine5′-diphospho glucosyl: steviol-13-O-glucoside transferase (also referredto as a steviol-13-monoglucoside 1,2-glucosylase), transferring aglucose moiety to the C-2′ of the 13-O-glucose of the acceptor molecule,steviol-13-O-glucoside. Typically, a suitable UGT2 polypeptide alsofunctions as a uridine 5′-diphospho glucosyl: rubusoside transferasetransferring a glucose moiety to the C-2′ of the 13-O-glucose of theacceptor molecule, rubusoside.

A polypeptide having UGT2 activity may also catalyze reactions thatutilize steviol glycoside substrates other than steviol-13-0-glucosideand rubusoside, e.g., functional UGT2 polypeptides may utilizestevioside as a substrate, transferring a glucose moiety to the C-2′ ofthe 19-O-glucose residue to produce rebaudioside E. A functional UGT2polypeptides may also utilize rebaudioside A as a substrate,transferring a glucose moiety to the C-2′ of the 19-O-glucose residue toproduce rebaudioside D. However, a functional UGT2 polypeptide typicallydoes not transfer a glucose moiety to steviol compounds having a1,3-bound glucose at the C-13 position, i.e., transfer of a glucosemoiety to steviol 1,3-bioside and 1,3-stevioside typically does notoccur.

A polypeptide having UGT2 activity may also transfer sugar moieties fromdonors other than uridine diphosphate glucose. For example, apolypeptide having UGT2 activity act as a uridine 5′-diphosphoD-xylosyl: steviol-13-O-glucoside transferase, transferring a xylosemoiety to the C-2′ of the 13-O-glucose of the acceptor molecule,steviol-13-O-glucoside. As another example, a polypeptide having UGT2activity may act as a uridine 5′-diphospho L-rhamnosyl:steviol-13-0-glucoside transferase, transferring a rhamnose moiety tothe C-2′ of the 13-O-glucose of the acceptor molecule, steviol.

A recombinant yeast suitable for use in the method of the invention maycomprise a nucleotide sequence encoding a polypeptide having UGTactivity may comprise a nucleotide sequence encoding a polypeptidecapable of catalyzing the addition of a C-19-glucose to steviolbioside.That is to say, a recombinant yeast of the invention may comprise a UGTwhich is capable of catalyzing a reaction in which steviolbioside isconverted to stevioside. Accordingly, such a recombinant yeast may becapable of converting steviolbioside to stevioside. Expression of such anucleotide sequence may confer on the recombinant yeast the ability toproduce at least stevioside.

A recombinant yeast suitable for use in a method of the invention maythus also comprise a nucleotide sequence encoding a polypeptide havingthe activity shown by UDP-glycosyltransferase (UGT) UGT74G1, whereby thenucleotide sequence upon transformation of the yeast confers on the cellthe ability to convert steviolbioside to stevioside.

Suitable UGT74G1 polypeptides may be capable of transferring a glucoseunit to the 13-OH or the 19-COOH, respectively, of steviol. A suitableUGT74G1 polypeptide may function as a uridine 5′-diphospho glucosyl:steviol 19-COOH transferase and a uridine 5′-diphospho glucosyl:steviol-13-O-glucoside 19-COOH transferase. Functional UGT74G1polypeptides also may catalyze glycosyl transferase reactions thatutilize steviol glycoside substrates other than steviol andsteviol-13-O-glucoside, or that transfer sugar moieties from donorsother than uridine diphosphate glucose. Such sequences may be referredto herein as UGT3 sequences.

A recombinant yeast suitable for use in a method the invention maycomprise a nucleotide sequence encoding a polypeptide capable ofcatalyzing glucosylation of the C-3′ of the glucose at the C-13 positionof stevioside. That is to say, a recombinant yeast suitable for use in amethod of the invention may comprise a UGT which is capable ofcatalyzing a reaction in which stevioside is converted to rebaudiosideA. Accordingly, such a recombinant yeast may be capable of convertingstevioside to rebaudioside A. Expression of such a nucleotide sequencemay confer on the yeast the ability to produce at least rebaudioside A.

A recombinant yeast suitable for use in a method of the invention maythus also comprise a nucleotide sequence encoding a polypeptide havingthe activity shown by UDP-glycosyltransferase (UGT) UGT76G1, whereby thenucleotide sequence upon transformation of a yeast confers on that yeastthe ability to convert stevioside to rebaudioside A.

A suitable UGT76G1 adds a glucose moiety to the C-3′of theC-13-O-glucose of the acceptor molecule, a steviol 1,2 glycoside. Thus,UGT76G1 functions, for example, as a uridine 5′-diphospho glucosyl:steviol 13-0-1,2 glucoside C-3′ glucosyl transferase and a uridine5′-diphospho glucosyl: steviol-19-0-glucose, 13-0-1,2 bioside C-3′glucosyl transferase. Functional UGT76G1 polypeptides may also catalyzeglucosyl transferase reactions that utilize steviol glycoside substratesthat contain sugars other than glucose, e.g., steviol rhamnosides andsteviol xylosides. Such sequences may be referred to herein as UGT4sequences. A UGT4 may alternatively or in addition be capable ofconverting RebD to RebM.

A recombinant yeast suitable for use in a method of the inventiontypically comprises nucleotide sequences encoding at least onepolypeptide having UGT1 activity, at least one polypeptide having UGT2activity, least one polypeptide having UGT3 activity and at least onepolypeptide having UGT4 activity. One or more of these nucleic acidsequences may be recombinant. A given nucleic acid may encode apolypeptide having one or more of the above activities. For example, anucleic acid encode for a polypeptide which has two, three or four ofthe activities set out above. Preferably, a recombinant yeast for use inthe method of the invention comprises UGT1, UGT2 and UGT3 and UGT4activity. Suitable UGT1, UGT2, UGT3 and UGT4 sequences are described inin Table 15 herein. A preferred combination of sequences encoding UGT1,2, 3 and 4 activities is SEQ ID NOs: 71, 87, 73 and 75.

In the method of the invention, a recombinant host, such as a yeast, maybe able to grow on any suitable carbon source known in the art andconvert it to one or more steviol glycosides. The recombinant host maybe able to convert directly plant biomass, celluloses, hemicelluloses,pectines, rhamnose, galactose, fucose, maltose, maltodextrines, ribose,ribulose, or starch, starch derivatives, sucrose, lactose and glycerol.Hence, a preferred host expresses enzymes such as cellulases(endocellulases and exocellulases) and hemicellulases (e.g. endo- andexo-xylanases, arabinases) necessary for the conversion of celluloseinto glucose monomers and hemicellulose into xylose and arabinosemonomers, pectinases able to convert pectines into glucuronic acid andgalacturonic acid or amylases to convert starch into glucose monomers.Preferably, the host is able to convert a carbon source selected fromthe group consisting of glucose, xylose, arabinose, sucrose, lactose andglycerol. The host cell may for instance be a eukaryotic host cell asdescribed in WO03/062430, WO06/009434, EP149970861, WO2006096130 orWO04/099381.

The fermentation medium used in the process for the production of asteviol glycoside of the invention may be any suitable fermentationmedium which allows growth of a particular eukaryotic host cell. Theessential elements of the fermentation medium are known to the personskilled in the art and may be adapted to the host cell selected.

Preferably, the fermentation medium comprises a carbon source selectedfrom the group consisting of plant biomass, celluloses, hemicelluloses,pectines, rhamnose, galactose, fucose, fructose, maltose,maltodextrines, ribose, ribulose, or starch, starch derivatives,sucrose, lactose, fatty acids, triglycerides and glycerol. Preferably,the fermentation medium also comprises a nitrogen source such as ureum,or an ammonium salt such as ammonium sulphate, ammonium chloride,ammoniumnitrate or ammonium phosphate.

The fermentation process according to the present invention may becarried out in batch, fed-batch or continuous mode. A separatehydrolysis and fermentation (SHF) process or a simultaneoussaccharification and fermentation (SSF) process may also be applied. Acombination of these fermentation process modes may also be possible foroptimal productivity. A SSF process may be particularly attractive ifstarch, cellulose, hemicelluose or pectin is used as a carbon source inthe fermentation process, where it may be necessary to add hydrolyticenzymes, such as cellulases, hemicellulases or pectinases to hydrolysethe substrate.

The fermentation process for the production of a steviol glycosideaccording to the present invention may be an aerobic or an anaerobicfermentation process.

An anaerobic fermentation process may be herein defined as afermentation process run in the absence of oxygen or in whichsubstantially no oxygen is consumed, preferably less than 5, 2.5 or 1mmol/L/h, and wherein organic molecules serve as both electron donor andelectron acceptors. The fermentation process according to the presentinvention may also first be run under aerobic conditions andsubsequently under anaerobic conditions.

The fermentation process may also be run under oxygen-limited, ormicro-aerobical, conditions. Alternatively, the fermentation process mayfirst be run under aerobic conditions and subsequently underoxygen-limited conditions. An oxygen-limited fermentation process is aprocess in which the oxygen consumption is limited by the oxygentransfer from the gas to the liquid. The degree of oxygen limitation isdetermined by the amount and composition of the ingoing gas flow as wellas the actual mixing/mass transfer properties of the fermentationequipment used.

The production of a steviol glycoside in the process according to thepresent invention may occur during the growth phase of the host cell,during the stationary (steady state) phase or during both phases. It maybe possible to run the fermentation process at different temperatures.

The process for the production of a steviol glycoside may be run at atemperature which is optimal for the recombinant host. The optimumgrowth temperature may differ for each transformed recombinant host andis known to the person skilled in the art. The optimum temperature mightbe higher than optimal for wild type organisms to grow the organismefficiently under non-sterile conditions under minimal infectionsensitivity and lowest cooling cost. Alternatively, the process may becarried out at a temperature which is not optimal for growth of therecombinant host.

The process for the production of a steviol glycoside according to thepresent invention may be carried out at any suitable pH value. If therecombinant host is a yeast, the pH in the fermentation mediumpreferably has a value of below 6, preferably below 5.5, preferablybelow 5, preferably below 4.5, preferably below 4, preferably below pH3.5 or below pH 3.0, or below pH 2.5, preferably above pH 2. Anadvantage of carrying out the fermentation at these low pH values isthat growth of contaminant bacteria in the fermentation medium may beprevented.

Such a process may be carried out on an industrial scale. The product ofsuch a process is one or more steviol glycosides according to theinvention.

Recovery of steviol glycoside(s) of the invention from the fermentationmedium may be performed by known methods in the art, for instance bydistillation, vacuum extraction, solvent extraction, or evaporation.

In the process for the production of a steviol glycoside according tothe invention, it may be possible to achieve a concentration of above0.5mg/I, preferably above about 1 mg/I.

In the event that one or more steviol glycosides of the invention isexpressed within a recombinant host, such cells may need to be treatedso as to release them.

The invention also provides a composition comprising a steviol glycosideof the invention in combination with one or more different steviolglycosides. One or more of the one or more different steviol glycosidesmay be a steviol glycoside of the invention. One or more of the one ormore different steviol glycosides may be a glycosylated diterpene (i.e.a diterpene glycoside), such as steviolmonoside, steviolbioside,stevioside, rebaudioside A, rebaudioside B, rebaudioside C, rebaudiosideD, rebaudioside E, rebaudioside F, rebaudioside M, rubusoside, dulcosideA, steviol-13-monoside, steviol-19-monoside or13-[(β-D-Glucopyranosyl)oxy)kaur-16-en-18-oic acid2-O-β-D-glucopyranosyl-p-D-glucopyranosyl ester.

A composition of the invention may comprise a relatively low amount of asteviol glycoside of the invention in combination with a greater amountof a different steviol glycoside.

For example, a composition of the invention may comprise at least about80%, at least about 90%, at least about 95% rebaudioside A incombination with a steviol glycoside of the invention. A composition ofthe invention may comprise at least about 80%, at least about 90%, atleast about 95% rebaudioside D in combination with a steviol glycosideof the invention. A composition of the invention may comprise at leastabout 80%, at least about 90%, at least about 95% rebaudioside M incombination with a steviol glycoside of the invention. A composition ofthe invention may comprise at least about 80%, at least about 90%, atleast about 95% rebaudioside A in combination with a steviol glycosideof the invention and rebaudioside D. A composition of the invention maycomprise at least about 80%, at least about 90%, at least about 95%rebaudioside A in combination with a steviol glycoside of the inventionand rebaudioside M. Percentages referred to are on a dry weight basis.

A steviol glycoside according to the present invention may be used inany application known for such compounds. In particular, they may forinstance be used as a sweetener or flavour, for example, in a food, feedor a beverage. For example steviol glycosides may be formulated in softdrinks such as carbonated beverages, as a tabletop sweetener, chewinggum, dairy product such as yoghurt (eg. plain yoghurt), cake, cereal orcereal-based food, nutraceutical, pharmaceutical, edible gel,confectionery product, cosmetic, toothpastes or other oral cavitycomposition, etc. In addition, a steviol glycoside can be used as asweetener not only for drinks, foodstuffs, and other products dedicatedfor human consumption, but also in animal feed and fodder with improvedcharacteristics.

Accordingly, the invention provides, inter alia, a sweetenercomposition, a flavor composition, a foodstuff, feed or beverage whichcomprises a steviol gylcoside prepared according to a process of theinvention.

A composition of the invention may comprise one or more non-naturallyoccurring components.

Furthermore, the invention provides:

-   -   use of a steviol glycoside or a composition of the invention in        a sweetener composition or flavor composition; and    -   use of a steviol glycoside or a composition of the invention in        a foodstuff, feed or beverage.

During the manufacturing of foodstuffs, drinks, pharmaceuticals,cosmetics, table top products, chewing gum the conventional methods suchas mixing, kneading, dissolution, pickling, permeation, percolation,sprinkling, atomizing, infusing and other methods can be used.

The steviol glycoside obtained in this invention can be used in dry orliquid forms. It can be added before or after heat treatment of foodproducts. The amount of the sweetener depends on the purpose of usage.It can be added alone or in the combination with other compounds.

Compounds produced according to the method of the invention may beblended with one or more further non-calorific or calorific sweeteners.Such blending may be used to improve flavour or temporal profile orstability. The steviol glycoside of the invention may be used to improvethe flavour or temporal profile or stability of a second steviolglycoside, such as rebaudiose A, D or M.

A wide range of both non-calorific and calorific sweeteners may besuitable for blending with a steviol glycoside of the invention,including one or more other steviol glycosides according to theinvention or one or more other known steviol glycosides such assteviolmonoside, steviolbioside, stevioside, rebaudioside A,rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E,rebaudioside F, rebaudioside M, rubusoside, dulcoside A,steviol-13-monoside, steviol-19-monoside or13-[(β-D-Glucopyranosyl)oxy)kaur-16-en-18-oic acid2-O-β-D-glucopyranosyl-β-D-glucopyranosyl ester. Alternatively, or inaddition, non-calorific sweeteners such as mogroside, monatin,aspartame, acesulfame salts, cyclamate, sucralose, saccharin salts orerythritol. Calorific sweeteners suitable for blending with steviolglycosides include sugar alcohols and carbohydrates such as sucrose,glucose, fructose and HFCS. Sweet tasting amino acids such as glycine,alanine or serine may also be used.

The steviol glycoside can be used in the combination with a sweetenersuppressor, such as a natural sweetener suppressor. It may be combinedwith an umami taste enhancer, such as an amino acid or a salt thereof.

A steviol glycoside can be combined with a polyol or sugar alcohol, acarbohydrate, a physiologically active substance or functionalingredient (for example a carotenoid, dietary fiber, fatty acid,saponin, antioxidant, nutraceutical, flavonoid, isothiocyanate, phenol,plant sterol or stanol (phytosterols and phytostanols), a polyols, aprebiotic, a probiotic, a phytoestrogen, soy protein, sulfides/thiols,amino acids, a protein, a vitamin, a mineral, and/or a substanceclassified based on a health benefits, such as cardiovascular,cholesterol-reducing or anti-inflammatory.

A composition with a steviol glycoside may include a flavoring agent, anaroma component, a nucleotide, an organic acid, an organic acid salt, aninorganic acid, a bitter compound, a protein or protein hydrolyzate, asurfactant, a flavonoid, an astringent compound, a vitamin, a dietaryfiber, an antioxidant, a fatty acid and/or a salt.

A steviol glycoside of the invention may be applied as a high intensitysweetener to produce zero calorie, reduced calorie or diabetic beveragesand food products with improved taste characteristics. Also it can beused in drinks, foodstuffs, pharmaceuticals, and other products in whichsugar cannot be used.

In addition, a steviol glycoside of the invention may be used as asweetener not only for drinks, foodstuffs, and other products dedicatedfor human consumption, but also in animal feed and fodder with improvedcharacteristics.

The examples of products where a steviol glycoside of the inventioncomposition can be used as a sweetening compound can be as alcoholicbeverages such as vodka, wine, beer, liquor, sake, etc; natural juices,refreshing drinks, carbonated soft drinks, diet drinks, zero caloriedrinks, reduced calorie drinks and foods, yogurt drinks, instant juices,instant coffee, powdered types of instant beverages, canned products,syrups, fermented soybean paste, soy sauce, vinegar, dressings,mayonnaise, ketchups, curry, soup, instant bouillon, powdered soy sauce,powdered vinegar, types of biscuits, rice biscuit, crackers, bread,chocolates, caramel, candy, chewing gum, jelly, pudding, preservedfruits and vegetables, fresh cream, jam, marmalade, flower paste,powdered milk, ice cream, sorbet, vegetables and fruits packed inbottles, canned and boiled beans, meat and foods boiled in sweetenedsauce, agricultural vegetable food products, seafood, ham, sausage, fishham, fish sausage, fish paste, deep fried fish products, dried seafoodproducts, frozen food products, preserved seaweed, preserved meat,tobacco, medicinal products, and many others. In principal it can haveunlimited applications.

The sweetened composition comprises a beverage, non-limiting examples ofwhich include non-carbonated and carbonated beverages such as colas,ginger ales, root beers, ciders, fruit-flavored soft drinks (e.g.,citrus-flavored soft drinks such as lemon-lime or orange), powdered softdrinks, and the like; fruit juices originating in fruits or vegetables,fruit juices including squeezed juices or the like, fruit juicescontaining fruit particles, fruit beverages, fruit juice beverages,beverages containing fruit juices, beverages with fruit flavorings,vegetable juices, juices containing vegetables, and mixed juicescontaining fruits and vegetables; sport drinks, energy drinks, nearwater and the like drinks (e.g., water with natural or syntheticflavorants); tea type or favorite type beverages such as coffee, cocoa,black tea, green tea, oolong tea and the like; beverages containing milkcomponents such as milk beverages, coffee containing milk components,cafe au lait, milk tea, fruit milk beverages, drinkable yogurt, lacticacid bacteria beverages or the like; and dairy products.

Generally, the amount of sweetener present in a sweetened compositionvaries widely depending on the particular type of sweetened compositionand its desired sweetness. Those of ordinary skill in the art canreadily discern the appropriate amount of sweetener to put in thesweetened composition.

The steviol glycoside of the invention can be used in dry or liquidforms. It can be added before or after heat treatment of food products.The amount of the sweetener depends on the purpose of usage. It can beadded alone or in the combination with other compounds.

During the manufacturing of foodstuffs, drinks, pharmaceuticals,cosmetics, table top products, chewing gum the conventional methods suchas mixing, kneading, dissolution, pickling, permeation, percolation,sprinkling, atomizing, infusing and other methods can be used.

Thus, compositions of the present invention can be made by any methodknown to those skilled in the art that provide homogenous even orhomogeneous mixtures of the ingredients. These methods include dryblending, spray drying, agglomeration, wet granulation, compaction,co-crystallization and the like.

In solid form a steviol glycoside of the invention of the presentinvention can be provided to consumers in any form suitable for deliveryinto the comestible to be sweetened, including sachets, packets, bulkbags or boxes, cubes, tablets, mists, or dissolvable strips. Thecomposition can be delivered as a unit dose or in bulk form.

For liquid sweetener systems and compositions convenient ranges offluid, semi-fluid, paste and cream forms, appropriate packing usingappropriate packing material in any shape or form shall be inventedwhich is convenient to carry or dispense or store or transport anycombination containing any of the above sweetener products orcombination of product produced above.

The composition may include various bulking agents, functionalingredients, colorants, flavors.

Standard genetic techniques, such as overexpression of enzymes in thehost cells, genetic modification of host cells, or hybridisationtechniques, are known methods in the art, such as described in Sambrookand Russel (2001) “Molecular Cloning: A Laboratory Manual (3^(rd)edition), Cold Spring Harbor Laboratory, Cold Spring Harbor LaboratoryPress, or F. Ausubel et al, eds., “Current protocols in molecularbiology”, Green Publishing and Wiley Interscience, New York (1987).Methods for transformation, genetic modification etc of fungal hostcells are known from e.g. EP-A-0 635 574, WO 98/46772, WO 99/60102 andWO 00/37671, WO90/14423, EP-A-0481008, EP-A-0635 574 and U.S. Pat. No.6,265,186.

Embodiments of the Invention

-   1. A steviol glycoside having the formula of (I)

wherein at least 3 sugar moieties are present at positions R₁ and atleast three sugar moieties are present at position R₂ and wherein thesteviol glycoside comprises at least seven sugar moieties all of whichare linked, directly or indirectly, to the steviol aglycon byβ-linkages.

-   2. A steviol glycoside having the formula of (I)

wherein at least 4 sugar moieties are present at positions R₁ and atleast three sugar moieties are present at position R₂.

-   3. A steviol glycoside having the formula of (I)

wherein at least 3 sugar moieties are present at positions R₁ and atleast three sugar moieties are present at position R₂, wherein thesteviol glycoside comprises at least seven sugar moieties and wherein atleast one of the sugars present at position R₁ is linked to the steviolaglycon or to a sugar molecule by a α-linkage.

-   4. A steviol glycoside having the formula of (I)

wherein at least 3 sugar moieties are present at positions R₁ and atleast four sugar moieties are present at position R₂, wherein at leastfour of the sugar moieties present at position R₂ are glucose moieties.

-   5. A steviol glycoside having the formula (II)

-   6. A steviol glycoside having the formula (III)

-   7. A steviol glycoside having the formula (IV)

-   8. A steviol glycoside according to any one of the preceding    embodiments which is fermentatively produced.-   9. A fermentatively produced steviol glycoside having the formula of    (I)

wherein at least 3 sugar moieties are present at positions R₁ and atleast three sugar moieties are present at position R₂ and wherein thesteviol glycoside comprises at least seven sugar moieties.

-   10. A steviol glycoside according to embodiment 9 having a structure    according to any one of embodiments 1 to 7.-   11. A method for the production of a steviol glycoside according to    any one of the preceding embodiments, which method comprises:

providing a recombinant yeast cell comprising recombinant nucleic acidsequences encoding polypeptides comprising the amino acid sequencesencoded by: SEQ ID NO: 61, SEQ ID NO: 65, SEQ ID NO: 23, SEQ ID NO: 33,SEQ ID NO: 59, SEQ ID NO: 71, SEQ ID NO: 87, SEQ ID NO: 73 and SEQ IDNO: 75;

fermenting the recombinant yeast cell in a suitable fermentation medium;and, optionally,

recovering a steviol glycoside according to any one of the precedingembodiments.

-   12. A composition comprising a steviol glycoside according to any    one of embodiments 1 to 11 and one or more different steviol    glycosides.-   13. A foodstuff, feed or beverage which comprises a steviol    glycoside according to any one of embodiments 1 to 10 or a    composition according to embodiment 12.-   14. Use of a steviol glycoside according to any one of embodiments 1    to 10 or a composition according to embodiment 12 in a sweetener    composition or flavor composition.-   15. Use of a steviol glycoside according to any one of embodiment 1    to 10 or a composition according to embodiment 12 in a foodstuff,    feed or beverage.

A reference herein to a patent document or other matter which is givenas prior art is not to be taken as an admission that that document ormatter was known or that the information it contains was part of thecommon general knowledge as at the priority date of any of the claims.

The disclosure of each reference set forth herein is incorporated hereinby reference in its entirety.

The present invention is further illustrated by the following Examples:

EXAMPLES Example 1 Construction of STV016

S. cerevisiae Strain STV016 was constructed for the fermentativeproduction of steviol glycosides.

1.1 Over-Expression of ERG20, BTS1 and tHMG in S. cerevisiae

For over-expression of ERG20, BTS1 tHMG1, expression cassettes weredesigned to be integrated in one locus using technology described inWO2013/076280. To amplify the 5′ and 3′ integration flanks for theintegration locus, suitable primers and genomic DNA from a CEN.PK yeaststrain (van Dijken et al. Enzyme and Microbial Technology 26 (2000)706-714) was used. The different genes were ordered as cassettes(containing homologous sequence, promoter, gene, terminator, homologoussequence) at DNA2.0. The genes in these cassettes were flanked byconstitutive promoters and terminators. See Table 1. Plasmid DNA fromDNA2.0 containing the ERG20, tHMG1 and BTS1 cassettes were dissolved toa concentration of 100 ng/μl. In a 50 μl PCR mix 20 ng template was usedtogether with 20 pmol of the primers. The material was dissolved to aconcentration of 0.5 μg/μl.

TABLE 1 Composition of the over-expression constructs Promoter ORFTerminator Eno2 (SEQ ID Erg20 (SEQ ID Adh1 (SEQ ID NO: 201) NO: 81) NO:212) Fba1 (SEQ ID tHMG1 (SEQ ID Adh2 (SEQ ID NO: 202) NO: 79) NO: 213)Tef1 (SEQ ID Bts1 (SEQ ID Gmp1 (SEQ ID NO: 203) NO: 83) NO: 214)

For amplification of the selection marker, the pUG7-EcoRV construct(FIG. 1) and suitable primers were used. The KanMX fragment was purifiedfrom gel using the Zymoclean Gel DNA Recovery kit (ZymoResearch). Yeaststrain Cen.PK113-3C was transformed with the fragments listed in Table2.

TABLE 2 DNA fragments used for transformation of ERG20, tHMG1 and BTS1Fragment 5′YPRcTau3 ERG20 cassette tHMG1 cassette KanMX cassatte BTS1cassette 3′YPRcTau3

After transformation and recovery for 2.5 hours in YEPhD (yeast extractphytone peptone glucose; BBL Phytone Peptone from BD) at 30° C. thecells were plated on YEPhD agar with 200 μg/ml G418 (Sigma). The plateswere incubated at 30° C. for 4 days. Correct integration was establishedwith diagnostic PCR and sequencing. Over-expression was confirmed withLC/MS on the proteins. The schematic of the assembly of ERG20, tHMG1 andBTS1 is illustrated in FIG. 2. This strain was named STV002.

Expression of the CRE-recombinase in this strain led toout-recombination of the KanMX marker. Correct out-recombination, andpresence of ERG20, tHMG and BTS1 was established with diagnostic PCR.

1.2 Knock-Down of Erg9

For reducing the expression of Erg9, an Erg9 knock down construct wasdesigned and used that contains a modified 3′ end, that continues intothe TRP1 promoter driving TRP1 expression.

The construct containing the Erg9-KD fragment was transformed to E. coliTOP10 cells. Transformants were grown in 2PY(2 times Phytone peptoneYeast extract), sAMP medium. Plasmid DNA was isolated with the QIAprepSpin Miniprep kit (Qiagen) and digested with SalI-HF (New EnglandBiolabs). To concentrate, the DNA was precipitated with ethanol. Thefragment was transformed to S. cerevisiae, and colonies were plated onmineral medium (Verduyn et al, 1992. Yeast 8:501-517) agar plateswithout tryptophan. Correct integration of the Erg9-KD construct wasconfirmed with diagnostic PCR and sequencing. The schematic of performedtransformation of the Erg9-KD construct is illustrated in FIG. 3. Thestrain was named STV003.

1.3 Over-Expression of UGT2_1a

For over-expression of UGT2_1a, technology was used as described inco-pending patent application nos. WO2013/076280 and WO2013/144257. TheUGT2a was ordered as a cassette (containing homologous sequence,promoter, gene, terminator, homologous sequence) at DNA2.0. For details,see Table 3. To obtain the fragments containing the marker andCre-recombinase, technology was used as described in co-pending patentapplication no. WO2013/135728. The NAT marker, conferring resistance tonourseothricin was used for selection.

TABLE 3 Composition of the over-expression construct Promoter ORFTerminator Pgk1 (SEQ ID UGT2_1a (SEQ ID Adh2 (SEQ ID NO: 204) NO: 87)NO: 213)

Suitable primers were used for amplification. To amplify the 5′ and 3′integration flanks for the integration locus, suitable primers andgenomic DNA from a CEN.PK yeast strain was used.

S. cerevisiae yeast strain STV003 was transformed with the fragmentslisted in Table 4, and the transformation mix was plated on YEPhD agarplates containing 50 μg/ml nourseothricin (Lexy NTC from JenaBioscience).

TABLE 4 DNA fragments used for transformation of UGT2a Fragment5′Chr09.01 UGT2a cassette NAT-CR RE 3′Chr09.01

Expression of the CRE recombinase is activated by the presence ofgalactose. To induce the expression of the CRE recombinase,transformants were restreaked on YEPh Galactose medium. This resulted inout-recombination of the marker(s) located between lox sites. Correctintegration of the UGT2a and out-recombination of the NAT marker wasconfirmed with diagnostic PCR. The resulting strain was named STV004.The schematic of the performed transformation of the UGT2a construct isillustrated in FIG. 4.

1.4 Over-Expression of Production Pathway to RebA: CPS, KS, KO, KAH,CPR, UGT1, UGT3 and UGT4

All pathway genes leading to the production of RebA were designed to beintegrated in one locus in the STV004 strain background. To amplify the5′ and 3′ integration flanks for the integration locus (site 3),suitable primers and genomic DNA from a CEN.PK yeast strain was used.The different genes were ordered as cassettes (containing homologoussequence, promoter, gene, terminator, homologous sequence) at DNA2.0(see Table 5 for overview). The DNA from DNA2.0 was dissolved to 100ng/μl. This stock solution was further diluted to 5 ng/μl, of which 1 μlwas used in a 50 μl-PCR mixture. The reaction contained 25 pmol of eachprimer. After amplification, DNA was purified with the NucleoSpin 96 PCRClean-up kit (Macherey-Nagel) or alternatively concentrated usingethanol precipitation.

TABLE 5 Composition of the over-expression constructs for CPS, KS, KO,KAH, CPR, UGT1, UGT3 and UGT4 Promoter ORF Terminator Kl prom 12.pro(SEQ ID NO: 205) CPS (SEQ ID NO: 61) Sc Adh2.ter (SEQ ID NO: 213) ScPgk1.pro (SEQ ID NO: 204) KS (SEQ ID NO: 65) Sc Tal1.ter (SEQ ID NO:215) Sc Eno2.pro (SEQ ID NO: 201) KO (SEQ ID NO: 23) Sc Tpi1.ter (SEQ IDNO: 216) Ag lox_Tef1.pro (SEQ ID NO: 206) KANMX (SEQ ID NO: 211) AgTef1_lox.ter (SEQ ID NO: 217) Sc Tef1.pro (SEQ ID NO: 203) KAH (SEQ IDNO: 33) Sc Gpm1.ter (SEQ ID NO: 214) Kl prom 6.pro (SEQ ID NO: 207) CPR(SEQ ID NO: 77) Sc Pdc1.ter (SEQ ID NO: 218) Sc Pma1.pro (SEQ ID NO:208) UGT1 (SEQ ID NO: 71) Sc Tdh1.ter (SEQ ID NO: 219) Sc Vps68.pro (SEQID NO: 209) UGT3 (SEQ ID NO: 73) Sc Adh1.ter (SEQ ID NO: 212) ScOye2.pro (SEQ ID NO: 210) UGT4 (SEQ ID NO: 75) Sc Eno1.ter (SEQ ID NO:220)

All fragments for the pathway to RebA, the marker and the flanks (seeoverview in Table 6) were transformed to a S. cerevisiae yeast strainSTV004. After overnight recovery in YEPhD at 20° C. the transformationmixes were plated on YEPhD agar containing 200 μg/ml G418. These wereincubated 3 days at 30° C.

TABLE 6 DNA fragments used for transformation of CPS, KS, KO, KanMX,KAH, CPR, UGT1, UGT3 and UGT4 Fragment 5′ INT1 CPS cassette KS cassetteKO cassette KanMX cassette KAH cassette CPR cassette UGT1 cassette UGT3cassette UGT4 cassette 3′INT1

Correct integration was confirmed with diagnostic PCR and sequenceanalysis (3500 Genetic Analyzer, Applied Biosystems). The sequencereactions were done with the BigDye Terminator v3.1 Cycle Sequencing kit(Life Technologies). Each reaction (10 μI) contained 50 ng template and3.2 pmol primer. The products were purified by ethanol/EDTAprecipitation, dissolved in 10 μI HiDi formamide and applied onto theapparatus. The strain was named STV016. The schematic of how the pathwayfrom GGPP to RebA is integrated into the genome is illustrated in FIG.5. Table 7 sets out the strains used in this Example 1.

TABLE 7 Table of strains Strain Background Genotype Cen.PK113-3C — MATaURA3 HIS3 LEU2 trp1-289 MAL2-8C SUC2 STV002 Cen.PK113-3C MATa URA3 HIS3LEU2 trp1-289 MAL2-8C SUC2 YPRcTau3::ERG20, tHMG1, KanMX, BTS1 STV003STV002 MATa URA3 HIS3 LEU2 trp1-289 MAL2-8C SUC2 YPRcTau3::ERG20, tHMG1,KanMX, BTS1 ERG9::ERG9-KD TRP1 STV004 STV003 MATa URA3 HIS3 LEU2trp1-289 MAL2-8C SUC2 YPRcTau3::ERG20, tHMG1, BTS1 ERG9::ERG9-KD TRP1Chr09.01::UGT91D2 STV016 STV004 MATa URA3 HIS3 LEU2 trp1-289 MAL2-8CSUC2 YPRcTau3::ERG20, tHMG1, BTS1 ERG9::ERG9-KD TRP1 Chr09.01::UGT2_1aINT1::CPS, KS, KO, KanMX, KAH, CPR, UGT1, UGT3, UGT4

1.5 Fermentation of STV016

The S. cerevisiae strain STV016 constructed as described above, werecultivated in shake-flasks (2 l with 200 ml medium) for 32 hours at 30°C. and 220 rpm. The medium was based on Verduyn et al. (Verduyn C,Postma E, Scheffers W A, Van Dijken J P. Yeast, 1992 July;8(7):501-517), with modifications in the carbon and nitrogen sources, asdescribed in Table 8.

TABLE 8 Preculture medium composition Concentration Raw material Formula(g/kg) Galactose C₆H₁₂O₆ 20.0 Urea (NH₂)₂CO 2.3 Potassium dihydrogenphosphate KH₂PO₄ 3.0 Magnesium sulphate MgSO₄•7H₂O 0.5 Trace elementsolution 1 Vitamin solution 1 Concentration Component Formula (g/kg)^(a)Trace elements solution EDTA C₁₀H₁₄N₂Na₂O₈•2H₂O 15.00Zincsulphate•7H₂O ZnSO₄•7H₂O 4.50 Manganesechloride•2H₂O MnCl₂•2H₂O 0.84Cobalt (II) chloride•6H₂O CoCl₂•6H₂O 0.30 Cupper (II) sulphate•5H₂OCuSO₄•5H₂O 0.30 Sodium molybdenum•2H₂O Na₂MoO₄•2H₂O 0.40Calciumchloride•2H₂O CaCl₂•2H₂O 4.50 Ironsulphate•7H₂O FeSO₄•7H₂O 3.00Boric acid H₃BO₃ 1.00 Potassium iodide Kl 0.10 ^(b)Vitamin solutionBiotin (D−) C₁₀H₁₆N₂O₃S 0.05 Ca D(+) panthothenate C₁₈H₃₂CaN₂O₁₀ 1.00Nicotinic acid C₆H₅NO₂ 1.00 Myo-inositol C₆H₁₂O₆ 25.00 Thiamine chlorideC₁₂H₁₈Cl₂N₄OS•xH₂O 1.00 hydrochloride Pyridoxol hydrochloride C₈H₁₂ClNO₃1.00 p-aminobenzoic acid C₇H₇NO₂ 0.20

Subsequently, 200 ml of the content of the shake-flask was transferredinto a fermenter (starting volume 5 L), which contained the medium asset out in Table 9.

TABLE 9 Composition fermentation medium Final Concentration Raw material(g/kg) Glucose•1aq C₆H₁₂O₆•1H₂O 4.4 Ammonium sulphate (NH₄)₂SO₄ 1Potassium dihydrogen phosphate KH₂PO₄ 10 Magnesium sulphate MgSO₄•7H₂O 5Trace element solution — 8 Vitamin solution — 8

The pH was controlled at 5.0 by addition of ammonia (25 wt %).Temperature was controlled at 27° C. pO₂ was controlled at 40% byadjusting the stirrer speed. Glucose concentration was kept limited bycontrolled feed to the fermenter as set out in Table 10.

TABLE 10 Composition of the fermentation feed medium Final ConcentrationRaw material Formula (g/kg) Glucose•1aq C₆H₁₂O₆•1H₂O 550 Potassiumdihydrogen KH₂PO₄ 15.1 phosphate Magnesium sulphate MgSO₄•7H₂O 7.5heptahydrate Verduyn trace elements 12 solution Verduyn vitamin solution12

Example 2 Observation of 7.1, 7.2 and 7.3 Using LC-MS

Steviol glycosides containing 7 glucose molecules (further referred toas 7.1, 7.2 and 7.3) were observed with the LC-MS system described belowin the mother liquid after crystallization of rebaudioside A in awater/ethanol mixture (strain STV016). Prior to purification the samplewas concentrated by evaporation.

7.1, 7.2 and 7.3 were analyzed on an Acquity UPLC (Waters) coupled to aXEVO-TQ Mass Spectrometer (Waters) equipped with an electrosprayionization source operated in the negative-ion mode in MRM mode at thedeprotonated molecules for all steviol glycosides studied, among thesem/z 1451.5, representing the deprotonated molecule of a steviolglycoside containing 7 glucose molecules.

The chromatographic separation was achieved with a 2.1×100 mm 1.8 μmparticle size, Acquity UPLC® HSS T3 column, using a gradient elutionwith (A) 50 mM ammonium acetate in LC-MS grade water, and B) LC-MS gradeacetonitrile as mobile phases. The 4 min gradient started from 30% Blinearly increasing to 35% B in 0.5 minutes and kept at 35% B for 0.8minutes, then linearly increased to 95% B in 0.7 minutes and kept therefor 0.5 minutes, then re-equilibrating with 30% B for 1.5 min. The flowrate was kept at 0.6 ml/min, using an injection volume of 5 μI and thecolumn temperature was set to 50° C. The individual compounds, 7.1, 7.2and 7.3, observed for m/z 1451.5 elute at retention times 0.59, 0.71 and0.74 minutes.

For the analysis of elemental composition of 7.1 , 7.2 and 7.3 HRMS(High Resolution Mass Spectrometry) analysis was performed with anLTQ-Orbitrap Fourier Transform Mass Spectrometer (Thermo Electron)equipped with an electrospray ionization source operated in thenegative-ion mode, scanning from m/z 300-2000.

The chromatographic separation was achieved with an Acella LC system(Thermo Fisher) with the same column and gradient system as describedabove.

Using this chromatographic system the individual compounds elute atretention times 0.84, 1.20 and 1.30 minutes, respectively as shown inFIG. 6a , and 7.1,7.2 and 7.3 were characterized at respectively m/z1451.5786, 1451.5793, and 1451.5793, which is in good agreement with thetheoretical m/z value of 1451.5820 (respectively−1.8 and −2.3 ppm). Thecorresponding chemical formula of these components is C₆₂H₁₀₀O₃₈ for theuncharged species.

Example 3 Purification of 7.1, 7.2. and 7.3 Using Preparative LC-UV

Purification of 7.1, 7.2 and 7.3 was performed from the ethanol extractof Saccharomyces broth (strain STV016) containing minimal amount of thecompounds of interest. Preparative separation was performed usingReversed Phase chromatography (Waters Atlantis T3, 30*150 mm, 5 um),gradient elution with LC-MS grade water and acetonitrile as eluent. Aflow-rate of 40 ml/min and an injection volume of 300 ul was used.

Approximately 100 injections were performed and the compounds ofinterest were triggered by UV detection at 210 nm. All fractions of 7.1,7.2 and 7.3 were pooled and freeze dried, before LC-MS and NMR analysis.

LC-MS of 7.1, 7.2 and 7.3 for Mass Confirmation and Purity DeterminationAfter Preparative Purification, Using LC-MS.

The purity of 7.1, 7.2 and 7.3 was analyzed on an Acquity UPLC (Waters)coupled to a XEVO-TQ Mass Spectrometer (Waters) equipped with anelectrospray ionization source operated in the negative-ion mode in MRMmode at the deprotonated molecules for all steviol glycosides studied,among these m/z 1451.5, representing the deprotonated molecule of asteviol glycoside containing 7 glucose molecules. 7.1 eluting atretention time 0.59 minutes could be estimated to be over 80% pure,whereas 7.2 and 7.3, eluting at retention times 0.71 and 0.74 minutes,could be estimated to be over 90% pure and 7.3 still contains about 5%of 7.2, shown in FIG. 6 b.

Using HRMS (High Resolution Mass Spectrometry) analysis was performedwith an LTQ-Orbitrap Fourier Transform Mass Spectrometer (ThermoElectron) equipped with an electrospray ionization source operated inthe negative-ion mode the elemental composition of the individualcompound was checked and found to be in agreement with the theoreticalmass corresponding to the chemical formula of C₆₂H₁₀₀O₃₈ for theuncharged species.

Example 4 Analysis of Rebaudioside 7.1

1.1 mg of fraction 7.1 obtained as described in Example 3 was dissolvedin 1.3 mL of CDCl₃/pyridine-d5 1/3 (w/w) and 2 drops of DCOOD.

A series of COSY and TOCSY 2D NMR spectra with small increments of themixing time afforded the assignment of almost all protons of each spinsystem (of the seven sugar units) for all three Rebaudiosides as well asthe ent-kaurane diterpenoid core. The HSQC experiment allowed for theassigment of corresponding C—H couples.

The anomeric H of glc^(I) and glc^(II) were identified based on theirlong range correlation in HMBC to the protons of the ent-kauranediterpenoid core.

The long range correlation of H2^(I)-H1^(V) and H3^(I)-H1^(VI) andH2^(II)-H1^(III) and H3^(II)-H^(IIII) observed in corresponding ROESYspectra allowed the assigment of the substitution sites of glc^(I) andglc^(II). The assigment was also corroborated by the long rangecorrelation in HMBC experiment of the anomeric protons of glc^(III) upto glc^(VI) with the ¹³C atoms of glc^(l) and glc^(II), namelyH1^(III)-C2^(II), H1^(IIII)-C3^(II), H1^(V)-C2^(I) and H1^(IV)-C3^(I).The position of sugars glc^(III), glc^(IV), glc^(V) and glc^(VI) isidentical as in the structure of Rebaudioside M (FIG. 10).

The down field shift of the anomeric H1^(VII) (5.86 ppm vs. 4.5-4.6 ppm)and small coupling constant (3.8 Hz vs. 7.8 Hz) indicates that theseventh sugar residue has the a configuration.

The position of the 7^(th) sugar in Rebaudioside 7.1 could be identifiedfrom the long range HMBC coupling of H1^(VII) and C3^(III) long rangeproton coupling of H1^(VII)-H3^(III) ROESY experiment and the low fieldshift of the C3^(III) (83.8 ppm as compared to unsubstituted C3 atomsaround 78-79 ppm). The structure of rebaudioside 7.1 is depicted in FIG.7. All ¹H and ¹³C NMR chemical shifts for Rebaudioside 7.1 are listed inTable 11. For the sake of comparison also the data of Rebaudioside M areincluded.

TABLE 11 ¹H and ¹³C NMR chemical shifts of Rebaudioside 7.1 inCDCl₃/pyridine 1/3 and 3 drops of DCOOD recorded at 320K andRebaudioside M in CDCl₃/pyridine 1/1 and 3 drops of DCOOD recorded at300K, δ_(TMS) = 0 Rebaudioside M Rebaudioside 7.1 Position ¹H ¹³C ¹H ¹³C 1 0.77 (dt, 13.5& 4 Hz)&1.76 (m) 39 0.74 (dt, 13.6& 4.2 Hz)&1.72 (m)41.6  2 1.35&2.12 (m) 19.1 1.69 & 2.06 (m) 17.4  3 1.0 (dt,13.2&4.7)&2.14 (m) 38.2 0.99 (m) &2.33 (d, 13 Hz) 38.2  4 — 43.8 — 43.8 5 1.02 (t, 13 Hz) 57 1.01 (d, 14.1 Hz) 58.6  6 2.03 (m)&2.17 (m) 23.21.93 & 2.11 (m) 23.9  7 1.37&1.66 (m) 42.2 1.38 & 1.53 (m) 43.5  8 —40.6 — 42.5  9 0.89 (d, 8.1 Hz) 54.1 0.88 (d, 7.7 Hz) 55.3 10 — 40 —40.9 11 1.57 & 1.68(m) 19.8 1.56 & 1.64 (m) 21.3 12 1.66&2.43 (m) 37.91.66 & 2.28 (m) 39.5 13 — 87.3 — 88.6 14 1.76 (m) &2.49(d, 10.9 Hz) 42.71.72 & 2.40 (m) 44.8 15 1.83&1.99 (d, 17.3 Hz) 45.9 1.89 & 1.99 (d, 17Hz) 48.1 16 — 152.2 — 154 17 4.78&5.42 (s) 104.6 4.85 & 5.45 (s) 105.918 1.21 (s) 27 1.22 (s) 29.8 19 — 176.4 — 176.1 20 1.15 (s) 16.1 1.08(s) 15.9  1^(I) 5.98 (d, 8.3 Hz) 94.6 5.99 (d, 8.2 Hz) 94.9  2^(I) 4.22(t, 8.6 Hz) 76.1 4.28 (m) 77.5  3^(I) 4.88 (t, 8.7 Hz) 87.9 4.52 (t, 9.2Hz) 89.9  4^(I) 3.88 (m) 69.6 4.00 (m) 71.1  5^(I) 3.86 (m) 77.5 4.11(m) 78.8  6^(I) 4.06 &3.92 (m) 61.4 5.06 & 3.98 (m) 62.7  1^(II) 5.15(d, 7.7 Hz) 95.3 5.07 (d, 7.8 Hz) 97.3  2^(II) 3.81 (m) 80.8 3.87 (m)82.4  3^(II) 4.67 (t, 9 Hz) 87 4.58 (t, 9.1 Hz) 88  4^(II) 3.68 (m) 69.93.76 (m) 71  5^(II) 3.74 (m) 77.1 3.63 (m) 78.4  6^(II) 4.06&3.92 (m)62.3 4.09 & 3.95 (m) 63.6  1^(III) 5.13 (d, 7.6 Hz) 104 5.22 (d, 8.2 Hz)105.24  2^(III) 3.81 (m) 74.9 3.72 (m) 75.1  3^(III) 3.81 (m) 77.8 4.04(m) 83.8  4^(III) 3.60 (m) 72.8 3.87 (m) 74.1  5^(III) 3.45 (m) 76.33.42 (m) 77.9  6^(III) 4.2&3.91 (m) 63.6 4.12 & 3.92 (m) 64.4  1^(IV)5.147 (d, 8.1 Hz) 103.1 5.34 (d, 7.8 Hz) 104.6  2^(IV) 3.69 (m) 74.63.75 (m) 76.2  3^(IV) 4.20 (m) 76.9 4.21 (m) 78.9  4^(IV) 3.74 (m) 69.93.87 (m) 72.5  5^(IV) 3.81 (m) 77.2 3.88 (m) 78.9  6^(IV) 4.07&3.85 (m)61.5 4.18 & 3.95 (m) 63.2  1^(V) 5.47 (d, 7.8 Hz) 103.5 5.42 (d, 7.8 Hz)104.9  2^(V) 3.88 (m) 74.7 3.83 (m) 75.8  3^(V) 3.76 (m) 77.1 3.95 (m)78.9  4^(V) 3.79 (m) 73.2 3.79 (m) 74.5  5^(V) 3.57 (m) 76.2 3.69 (m)78.5  6^(V) 4.28 (dd, 11.1 & 4.1 Hz)&4.01 (m) 63.6 4.32 & 4.08 (m) 64.8 1^(VI) 5.05 (d, 7.8 Hz) 103.4 5.3 (d, 7.8 Hz) 105.6  2^(VI) 3.68 (m)76.9 3.76 (m) 76.2  3^(VI) 4.06 (m) 77.1 3.98 (m) 78.9  4^(VI) 3.77 (m)70.5 3.77 (m) 72.4  5^(VI) 3.59 m) 77.2 4.07 (m) 78.8  6^(VI) 4.08&3.83(m) 61.6 4.28 & 3.92 (m) 63.5  1^(VII) — 5.86 (d, 3.6 Hz) 100.7  2^(VII)— 3.87 (m) 74.2  3^(VII) — 4.93 (t, 9.5 Hz) 75.7  4^(VII) — 3.68 (m)74.3  5^(VII) — 4.65 (m) 74.2  6^(VII) — 4.31 & 4.02 (m) 64.8

Example 5 Analysis of Rebaudioside 7.2

2.5 mg of sample was dissolved in 1 mL of CDCl₃/pyridine-d5 1/1 (w/w)and 2 drops of DCOOD.

A series of COSY and TOCSY 2D NMR spectra with small increments of themixing time afforded the assignment of almost all protons of each spinsystem (of the seven sugar units) for all three Rebaudiosides as well asthe ent-kaurane diterpenoid core. The HSQC experiment allowed for theassigment of corresponding C—H couples.

The anomeric H of glc^(I) and glc^(II) were identified based on theirlong range correlation in HMBC to the protons of the ent-kauranediterpenoid core.

The position of sugars glc^(III), glc^(IV), glc^(V) and glc^(VI) isidentical as in the structure of Rebaudioside M and the assignment isdescribed in more detail in section dedicated to assignment of structureof Rebaudioside 7.1.

The position of the 7^(th) sugar in Rebaudioside 7.2 could be identifiedfrom the long range HMBC coupling of H6^(IV) and C1^(VII), long rangeproton coupling of H1^(VII)-H6^(IV) in ROESY experiment and the lowfield shift of the C6^(IV) (69.4 ppm as compared to remaining C6 atoms62-64 ppm). The 7^(th) sugar is attached via β-glycosidic bond toGlc^(IV). The structure of rebaudioside 7.2 is depicted in FIG. 8. All¹H and ¹³C NMR chemical shifts of Rebaudioside 7.2 are listed in Table12. For the sake of comparison also the data of Rebaudioside M areincluded.

TABLE 12 ¹H and ¹³C NMR chemical shifts of Rebaudioside 7.2 inCDCl₃/pyridine 1/1 and 2 drops of DCOOD and Rebaudioside M inCDCl₃/pyridine 1/1 and 3 drops of DCOOD recorded at 300K, δ_(TMS) = 0Rebaudioside M Rebaudioside 7.2 Position ¹H ¹³C ¹H ¹³C  1 0.77 (dt,13.5& 4 Hz)&1.76 (m) 39 0.77 (dt, 13.3& 4 Hz)&1.76 (m) 39.9  2 1.35&2.12(m) 19.1 1.35 & (2.13 (m) 18.6  3 1.0 (dt, 13.2&4.7)&2.14 (m) 38.2 0.99(dt, 14&4.6) &2.12 (m) 38.3  4 — 43.8 — 43.1  5 1.02 (t, 13 Hz) 57 1.02(13.1 Hz) 57.1  6 2.03 (m)&2.17 (m) 23.2 2.02 & 2.15 (m) 22.7  71.37&1.66 (m) 42.2 1.37 (m)&1.66 (m) 42.3  8 — 40.6 — 40  9 0.89 (d, 8.1Hz) 54.1 0.89 (d, 7.6 Hz) 54.1 10 — 40 — 39.1 11 1.57 &1.68(m) 19.8 1.57& 1.69 (m) 19.3 12 1.66&2.43 (m) 37.9 1.64 & 2.42 (m) 37.9 13 — 87.3 —86.8 14 1.76 (m) &2.49(d, 10.9 Hz) 42.7 1.75 (m)&2.46 (d, 10.9 Hz) 42.815 1.83&1.99 (d, 17.3 Hz) 45.9 1.84 &1.99 (d, 17 Hz) 45.9 16 — 152.2 —151.6 17 4.78&5.42 (s) 104.6 4.77&5.39 (s) 104.5 18 1.21 (s) 27 1.22 (s)27.5 19 — 176.4 — 176.1 20 1.15 (s) 16.1 1.14 (s) 15.7  1^(I) 5.98 (d,8.3 Hz) 94.6 5.97 (d, 8.4 Hz) 94.7  2^(I) 4.22 (t, 8.6 Hz) 76.1 4.21 (t,8.8 Hz) 76.4  3^(I) 4.88 (t, 8.7 Hz) 87.9 4.92 (t, 8 Hz) 87.1  4^(I)3.88 (m) 69.6 3.84 (m) 70.7  5^(I) 3.86 (m) 77.5 3.84 (m) 76.9  6^(I)4.06 &3.92 (m) 61.4 4.04&3.91 (m) 61.5  1^(II) 5.15 (d, 7.7 Hz) 95.35.13 (d, 7.4 Hz) 95.2  2^(II) 3.81 (m) 80.8 3.78 (m) 80.5  3^(II) 4.67(t, 9 Hz) 87 4.62 (t, 9.1 Hz) 88  4^(II) 3.68 (m) 69.9 3.63(m) 70.5 5^(II) 3.74 (m) 77.1 3.65 (m) 76.6  6^(II) 4.06&3.92 (m) 62.3 4.1&3.99(m) 61.9  1^(III) 5.13 (d, 7.6 Hz) 104 5.04 (d, 8.1 Hz) 104.3  2^(III)3.81 (m) 74.9 3.81 (m) 74.7  3^(III) 3.81(m) 77.8 3.76 (m) 77.6  4^(III)3.60 (m) 72.8 3.57 (m) 73  5^(III) 3.45 (m) 76.3 3.42 (m) 76.2  6^(III)4.2&3.91 (m) 63.6 4.17&3.91 (m) 63.8  1^(IV) 5.147 (d, 8.1 Hz) 103.14.94 (d, 8 Hz) 103.5  2^(IV) 3.69 (m) 74.6 3.65 (m) 74.4  3^(IV) 4.20(m) 76.9 4.06 (m) 76.6  4^(IV) 3.74 (m) 69.9 3.83 (m) 69.7  5^(IV) 3.81(m) 77.2 3.58 (m) 77.3  6^(IV) 4.07&3.85 (m) 61.5 4.43 (d, 9.6 Hz)&3.63(m) 69.4  1^(V) 5.47 (d, 7.8 Hz) 103.5 5.51 (d, 7.4 Hz) 103.4  2^(V)3.88 (m) 74.7 3.88 (m) 74.8  3^(V) 3.76 (m) 77.1 3.89(m) 77.6  4^(V)3.79 (m) 73.2 3.77 (m) 73.3  5^(V) 3.57 (m) 76.2 3.55 (m) 76.1  6^(V)4.28 (dd, 11.1 & 4.1 Hz)&4.01 (m) 63.6 4.25 (dd, 11.1&3.8 Hz)&3.98 (m)63.7  1^(VI) 5.05 (d, 7.8 Hz) 103.4 5.18 (d, 8.1 Hz) 103.14  2^(VI) 3.68(m) 76.9 3.69 (m) 74.7  3^(VI) 4.06 (m) 77.1 4.12 (t, 9.1 Hz) 77.2 4^(VI) 3.77 (m) 70.5 3.82 (m) 70.6  5^(VI) 3.59 m) 77.2 3.71 (m) 77.2 6^(VI) 4.08&3.83 (m) 61.6 4.03&3.82(m) 61.4  1^(VII) — 4.47 (d, 7.8 Hz)103.6  2^(VII) — 3.62 (m) 74.5  3^(VII) — 3.84 (m) 77.7  4^(VII) — 3.57(m) 75.6  5^(VII) — 3.82 (m) 77.3  6^(VII) — 4.2&4.06 (m) 62

Example 6 Analysis of Rebaudioside 7.3

2.3 mg of sample was dissolved in 1 mL of CDCl₃/pyridine-d5 1/2 (w/w)and 3 drops of DCOOD.

A series of COSY and TOCSY 2D NMR spectra with small increments of themixing time afforded the assignment of almost all protons of each spinsystem (of the seven sugar units) for all three Rebaudiosides as well asthe ent-kaurane diterpenoid core. The HSQC experiment allowed for theassigment of corresponding C—H couples.

The anomeric H of glc^(I) and glc^(II) were identified based on theirlong range correlation in HMBC to the protons of the ent-kauranediterpenoid core.

The position of sugars glc^(III), glc^(IV), glc^(V) and glc^(VI) isidentical as in the structure of Rebaudioside M and the assignment isdescribed in more detail in section dedicated to assignment of structureof Rebaudioside 7.1.

The position of the 7^(th) sugar in Rebaudioside 7.3 could be identifiedfrom the long range HMBC coupling of H1^(VII) and C6^(VI), long rangeproton coupling of H1^(VII)-H6^(VI) in ROESY experiment and the lowfield shift of the C6^(VI) (69.5 ppm as compared to remaining C6 atoms61-63 ppm). The 7^(th) sugar is attached via β-glycosidic bond toGlc^(VI). The structure of rebaudioside 7.3 is depicted in FIG. 9. All¹H and ¹³C NMR chemical shifts of Rebaudioside 7.3 are listed in Table13. For the sake of comparison also the data of Rebaudioside M areincluded.

TABLE 13 ¹H and ¹³C NMR chemical shifts of Rebaudioside 7.3 inCDCl₃/pyridine 1/2 and 3 drops of DCOOD and Rebaudioside M inCDCl₃/pyridine 1/1 and 3 drops of DCOOD recorded at 300K, δ_(TMS) = 0Rebaudioside M Rebaudioside 7.3 Position ¹H ¹³C ¹H NMR ¹³C  1 0.77 (dt,13.5& 4 Hz)&1.76 (m) 39 0.79 (dt, 14&4.3 Hz)&1.77 (m) 39.9  2 1.35&2.12(m) 19.1 1.38&2.18 (m) 19.1  3 1.0 (dt, 13.2&4.7)&2.14 (m) 38.2 1.03(m)&2.17 (m) 38.1  4 — 43.8 — 43.7  5 1.02 (t, 13 Hz) 57 1.04 (t, 12.8Hz) 57  6 2.03 (m)&2.17 (m) 23.2 2.09&2.21 (m) 23.3  7 1.37&1.66 (m)42.2 1.41&1.69 (m) 42.1  8 — 40.6 — 40.5  9 0.89 (d, 8.1 Hz) 54.1 0.91(d, 8 Hz) 53.9 10 — 40 — 39.4 11 1.57 &1.68(m) 19.8 1.59&1.72 (m) 19.912 1.66&2.43 (m) 37.9 1.68&2.48 (m) 38 13 — 87.3 — 87.4 14 1.76 (m)&2.49(d, 10.9 Hz) 42.7 1.81 (d, 10.4 Hz)&2.53 (d, 10.4 Hz) 42.1 151.83&1.99 (d, 17.3 Hz) 45.9 1.87 (d, 17.9 Hz)&2.01 (d, 17.9 Hz) 46 16 —152.2 — 152.3 17 4.78&5.42 (s) 104.6 4.84&5.47 (s) 104.6 18 1.21 (s) 271.27 (s) 27.9 19 — 176.4 — 176.3 20 1.15 (s) 16.1 1.2 (s) 16.4  1^(I)5.98 (d, 8.3 Hz) 94.6 6.06 (d, 8.6 Hz) 94.5  2^(I) 4.22 (t, 8.6 Hz) 76.14.29 (t, 8.7 Hz) 76.1  3^(I) 4.88 (t, 8.7 Hz) 87.9 4.87 (t, 8.7 Hz) 88.6 4^(I) 3.88 (m) 69.6 3.99 (m) 69.3  5^(I) 3.86 (m) 77.5 3.89 (m) 77.3 6^(I) 4.06 &3.92 (m) 61.4 4.04&4.10 (m) 61  1^(II) 5.15 (d, 7.7 Hz)95.3 5.19 (d, 7.1 Hz) 95.4  2^(II) 3.81 (m) 80.8 3.87 (m) 80.8  3^(II)4.67 (t, 9 Hz) 87 4.72 (t, 9.5 Hz) 86.9  4^(II) 3.68 (m) 69.9 3.81 (m)69.6  5^(II) 3.74 (m) 77.1 3.70 (m) 77  6^(II) 4.06&3.92 (m) 62.34.10&3.99 (m) 61.9  1^(III) 5.13 (d, 7.6 Hz) 104 5.22 (d, 7.4 Hz) 104.1 2^(III) 3.81 (m) 74.9 3.90 (m) 74.9  3^(III) 3.81(m) 77.8 3.92 (m) 77.6 4^(III) 3.60 (m) 72.8 3.65 (m) 72.7  5^(III) 3.45 (m) 76.3 3.55 (m)76.8  6^(III) 4.2&3.91 (m) 63.6 4.27 &3.99 (m) 63.4  1^(IV) 5.147 (d,8.1 Hz) 103.1 5.32 (d, 8.0 Hz) 103.2  2^(IV) 3.69 (m) 74.6 3.77 (m) 74.8 3^(IV) 4.20 (m) 76.9 4.23 (m) 77.3  4^(IV) 3.74 (m) 69.9 3.89 (m) 70.7 5^(IV) 3.81 (m) 77.2 3.90 (m) 77.5  6^(IV) 4.07&3.85 (m) 61.5 4.15 (d,11.3 Hz)&3.91 (m) 61.5  1^(V) 5.47 (d, 7.8 Hz) 103.5 5.53 (d, 7.8 Hz)103.5  2^(V) 3.88 (m) 74.7 3.91 (m) 74.9  3^(V) 3.76 (m) 77.1 3.93 (m)77.6  4^(V) 3.79 (m) 73.2 3.84 (m) 73  5^(V) 3.57 (m) 76.2 3.66 (m) 77.3 6^(V) 4.28 (dd, 11.1 & 4.1 Hz)&4.01 (m) 63.6 4.37 (dd, 12&4.3 Hz)&4.08(m) 63.4  1^(VI) 5.05 (d, 7.8 Hz) 103.4 5.08 (d, 8.0 Hz) 103.6  2^(VI)3.68 (m) 76.9 3.74 (m) 74.4  3^(VI) 4.06 (m) 77.1 4.09 (m) 77.1  4^(VI)3.77 (m) 70.5 3.70 (m) 70.6  5^(VI) 3.59 m) 77.2 3.71 (m) 75.9  6^(VI)4.08&3.83 (m) 61.6 4.52 (d, 8.7 Hz)&3.70 (m) 69.5  1^(VII) — 4.59 (d,7.8 Hz) 103.6  2^(VII) — 3.68 (m) 74.6  3^(VII) — 3.93 (m) 77  4^(VII) —3.91 (m) 70.7  5^(VII) — 3.67 (m) 76.7  6^(VII) — 4.21 (m)&4.1 (m) 61.8

In summary, three new rebaudiosides were determined as set out in Table14.

TABLE 14 Summary of new Rebaudiosides Steviol glycosides compound R₁ R₂7.1

7.2

7.3

General Materials and Methods (NMR Analysis)

The solvent mixture was optimized for each of the Rebaudioside samplesto obtain the best possible resolution of the signals of the anomericprotons. The amount of samples and the amount of solvent is critical forthe resolution of the peaks as the shift of the peaks, especially theanomeric ones, are concentration and pH dependent (FIG. 12).

The spectra of Rebaudiosides 7.2 and 7.3 were recorded at 300K while incase of Rebaudioside 7.1 higher temperature had to be used. At 300K theresonances in the spectrum of Rebaudioside 7.1 were rather broad,indicating either bad solubility or slow conformational processes.Therefore, the final assignment of all signals was achieved at a sampletemperature of 320K.

For each example, various 2D NMR experiments were conducted: COSY, TOCSY(with 40, 50, 60, 70, 80, 90 and 100 ms mixing time), HSQC, HMBC andROESY (225, 400 ms mixing time) spectra were recorded at 320 K on aBruker Avance III 600 and 700 MHz spectrometer. The detailed assignmentfor each example is specified in the example section.

In Examples 4, 5 and 6, the atom numbering of steviol and glucose is asset out in FIG. 11a and FIG. 11b respectively.

TABLE 15 Description of the sequence listing Nucleic Nucleic acid (CpOacid (CpO for S. for Y. Amino cerevisiae) lipolytica) acid Id*UniProt{circumflex over ( )} Organism SEQ ID NO: SEQ ID NO: SEQ ID CPS_1Q9FXV9 Lactuca sativa 1 151 NO: 2 (Garden Lettuce) SEQ ID NO: SEQ ID NO:SEQ ID tCPS_l Q9FXV9 Lactuca sativa 3 152 NO: 4 (Garden Lettuce) SEQ IDNO: SEQ ID NO: SEQ ID CPS_2 D2X8G0 Picea glauca 5 153 NO: 6 SEQ ID NO:SEQ ID NO: SEQ ID CPS_3 Q45221 Bradyrhizobium 7 154 NO: 8 japonicum SEQID NO: SEQ ID NO: SEQ ID KS_1 Q9FXV8 Lactuca sativa 9 155 NO: 10 (GardenLettuce) SEQ ID NO: SEQ ID NO: SEQ ID tKS_l Q9FXV8 Lactuca sativa 11 156NO: 12 (Garden Lettuce) SEQ ID NO: SEQ ID NO: SEQ ID KS_2 D2X8G1 Piceaglauca 13 157 NO: 14 SEQ ID NO: SEQ ID NO: SEQ ID KS_3 Q45222Bradyrhizobium 15 158 NO: 16 japonicum SEQ ID NO: SEQ ID NO: SEQ IDCPSKS_1 O13284 Phaeosphaeria sp 17 159 NO: 18 SEQ ID NO: SEQ ID NO: SEQID CPSKS_2 Q9UVY5 Gibberella fujikuroi 19 160 NO: 20 SEQ ID NO: SEQ IDNO: SEQ ID KO_1 B5MEX5 Lactuca sativa 21 161 NO: 22 (Garden Lettuce) SEQID NO: SEQ ID NO: SEQ ID KO_2 B5MEX6 Lactuca sativa 23 162 NO: 24(Garden Lettuce) SEQ ID NO: SEQ ID NO: SEQ ID KO_3 B5DBY4 Sphacelomamanihoticola 25 163 NO: 26 SEQ ID NO: SEQ ID NO: SEQ ID KAH_1 Q2HYU7Artemisia annua 27 164 NO: 28 (Sweet wormwood). SEQ ID NO: SEQ ID NO:SEQ ID KAH_2 B9SBP0 Ricinus communis 29 165 NO: 30 (Castor bean). SEQ IDNO: SEQ ID NO: SEQ ID KAH_3 Q0NZP1 Stevia rebaudiana 31 166 NO: 32 SEQID NO: SEQ ID NO: SEQ ID KAH_4 JP2009065886 Arabidopsis thaliana 33 167NO: 34 (Mouse-ear cress) SEQ ID NO: SEQ ID NO: SEQ ID UGT1_1 A9X3L6Ixeris dentata var. 35 168 NO: 36 albiflora. SEQ ID NO: SEQ ID NO: SEQID UGT1_2 B9SIN2 Ricinus communis 37 169 NO: 38 (Castor bean). SEQ IDNO: SEQ ID NO: SEQ ID UGT3_1 A9X3L7 Ixeris dentata var. 39 170 NO: 40Albiflora SEQ ID NO: SEQ ID NO: SEQ ID UGT3_2 B9IEM5 Populus trichocarpa41 171 NO: 42 (Western balsam poplar) SEQ ID NO: SEQ ID NO: SEQ IDUGT3_3 Q9M6E7 Nicotiana tabacum 43 172 NO: 44 SEQ ID NO: SEQ ID NO: SEQID UGT3_4 A3E7Y9 Vaccaria hispanica 45 173 NO: 46 SEQ ID NO: SEQ ID NO:SEQ ID UGT3_5 P10249 Streptococcus mutans 47 174 NO: 48 SEQ ID NO: SEQID NO: SEQ ID UGT4_1 A4F1T4 Lobelia erinus 49 175 NO: 50 (Edginglobelia) SEQ ID NO: SEQ ID NO: SEQ ID UGT4_2 Q9M052 Arabidopsis thaliana51 176 NO: 52 (Mouse-ear cress) SEQ ID NO: SEQ ID NO: SEQ ID CPR_1Q7Z8R1 Gibberella fujikuroi 53 177 NO: 54 SEQ ID NO: SEQ ID NO: SEQ IDCPR_2 Q9SB48 Arabidopsis thaliana 55 178 NO: 56 (Mouse-ear cress) SEQ IDNO: SEQ ID NO: SEQ ID CPR_3 Q9SUM3 Arabidopsis thaliana 57 179 NO: 58(Mouse-ear cress) SEQ ID NO: SEQ ID NO: SEQ ID CPS_SR O22667 Steviarebaudiana 59 141 NO: 60 SEQ ID NO: SEQ ID NO: SEQ ID tCPS_SR O22667Stevia rebaudiana 61 142 NO: 62 SEQ ID NO: SEQ ID NO: SEQ ID KS_SRQ9XEI0 Stevia rebaudiana 63 143 NO: 64 SEQ ID NO: SEQ ID NO: SEQ IDtKS_SR Q9XEI0 Stevia rebaudiana 65 144 NO: 66 SEQ ID NO: SEQ ID NO: SEQID KO_SR Q4VCL5 Stevia rebaudiana 67 145 NO: 68 SEQ ID NO: SEQ ID NO:SEQ ID KAH_SR US7927851 Stevia rebaudiana 69 146 NO: 70 SEQ ID NO: SEQID NO: SEQ ID UGT1_SR Q6VAB0 Stevia rebaudiana 71 147 NO: 72 SEQ ID NO:SEQ ID NO: SEQ ID UGT3_SR Q6VAA6 Stevia rebaudiana 73 148 NO: 74 SEQ IDNO: SEQ ID NO: SEQ ID UGT4_SR Q6VAB4 Stevia rebaudiana 75 149 NO: 76 SEQID NO: SEQ ID NO: SEQ ID CPR_SR Q2I6J8 Stevia rebaudiana 77 150 NO: 78SEQ ID NO: SEQ ID tHMG1 G2WJY0 Saccharomyces cerevisiae 79 NO: 80 SEQ IDNO: SEQ ID ERG20 E7LW73 Saccharomyces cerevisiae 81 NO: 82 SEQ ID NO:SEQ ID BTS1 E7Q9V5 Saccharomyces cerevisiae 83 NO: 84 SEQ ID NO: SEQ IDNO: SEQ ID KO_Gibfu O94142 Gibberella fujikuroi 85 180 NO: 86 SEQ ID NO:SEQ ID NO: SEQ ID UGT2_1a B3VI56/99% Stevia rebaudiana 87 181 NO: 88 SEQiD NO: SEQ ID KAH_ASR1 Xxx S. rebaudiana 89 NO: 90 SEQ ID NO: SEQ IDKAH_ASR2 Q0NZP1_STERE S. rebaudiana 91 NO: 92 SEQ ID NO: SEQ ID KAH_AATQ6NKZ8_ARATH A. thaliana 93 NO: 94 SEQ ID NO: SEQ ID KAH_AVVF6H1G0_VITVI/98% Vitis vinifera 95 NO: 96 SEQ ID NO: SEQ ID KAH_AMTQ2MJ20_MEDTR Medicago truncatula 97 NO: 98 SEQ ID NO: SEQ ID UGT2_1bB3VI56/99% S. rebaudiana 99 NO: 100 SEQ ID NO: SEQ ID UGT2_2Q53UH5_IPOPU I. purpurea 101 NO: 102 SEQ ID NO: SEQ ID UGT2_3UGAT_BELPE/99% Bellis perennis 103 NO: 104 SEQ ID NO: SEQ ID UGT2_4B3VI56 S. rebaudiana 105 NO: 106 SEQ iD NO: SEQ ID UGT2_5 Q6VAA8 S.rebaudiana 107 NO: 108 SEQ ID NO: SEQ ID UGT2_6 Q8LKG3 S. rebaudiana 109NO: 110 SEQ ID NO: SEQ ID UGT2_7 B9HSH7_POPTR Populus trichocarpa 111NO: 112 SEQ ID NO: SEQ ID UGT_RD1 Q6VAA3 S. rebaudiana 113 NO: 114 SEQID NO: SEQ ID UGT_RD2 Q8H6A4 S. rebaudiana 115 NO: 116 SEQ ID NO: SEQ IDUGT_RD3 Q6VAA4 S. rebaudiana 117 NO: 118 SEQ ID NO: SEQ ID UGT_RD4Q6VAA5 S. rebaudiana 119 NO: 120 SEQ ID NO: SEQ ID UGT_RD5 Q6VAA7 S.rebaudiana 121 NO: 122 SEQ ID NO: SEQ ID UGT_RD6 Q6VAA8 S. rebaudiana123 NO: 124 SEQ ID NO: SEQ ID UGT_RD7 Q6VAA9 S. rebaudiana 125 NO: 126SEQ ID NO: SEQ ID UGT_RD8 Q6VAB1 S. rebaudiana 127 NO: 128 SEQ ID NO:SEQ ID UGT_RD9 Q6VAB2 S. rebaudiana 129 NO: 130 SEQ ID NO: SEQ IDUGT_RD10 Q6VAB3 S. rebaudiana 131 NO: 132 SEQ ID NO: SEQ ID UGT_RD11B9VVB1 S. rebaudiana 133 NO: 134 SEQ ID NO: SEQ ID UGT_RD12 C7EA09 S.rebaudiana 135 NO: 136 SEQ ID NO: SEQ ID UGT_RD13 Q8LKG3 S. rebaudiana137 NO: 138 SEQ ID NO: SEQ ID UGT_RD14 B3VI56 S. rebaudiana 139 NO: 140SEQ ID NO: tCPS 182 SEQ ID NO: tKS 183 SEQ ID NO: CPSKS 184 SEQ ID NO:KAH4 185 SEQ ID NO: KO_Gibfu 186 SEQ ID NO: CPR1 187 SEQ ID NO: CPR3 188SEQ ID NO: UGT1 189 SEQ ID NO: UGT3 190 SEQ ID NO: UGT4 191 SEQ ID NO:UGT2_1a 192 SEQ ID NO: pTPI 193 SEQ ID NO: gpdT-pGPD 194 SEQ ID NO:pgmT-pTEF 195 SEQ ID NO: pgkT-pPGM 196 SEQ ID NO: LEU2 and 197 flankingsequences SEQ ID NO: vector sequences 198 SEQ ID NO: pENO 199 SEQ ID NO:HPH 200 SEQ ID NO: Sc Eno2.pro 201 SEQ ID NO: Sc Fba1.pro 202 SEQ ID NO:Sc Tef1.pro 203 SEQ ID NO: Sc Pgk1.pro 204 SEQ ID NO: Kl prom 12.pro 205SEQ ID NO: Ag lox_TEF1.pro 206 SEQ ID NO: Kl prom 6.pro 207 SEQ ID NO:Sc Pma1.pro 208 SEQ ID NO: Sc Vps68.pro 209 SEQ ID NO: Sc Oye2.pro 210SEQ ID NO: KANMX ORF 211 SEQ ID NO: Adh1.ter 212 SEQ ID NO: Adh2.ter 213SEQ ID NO: Gmp1.ter 214 SEQ ID NO: Sc Tal1.ter 215 SEQ ID NO: ScTpi1.ter 216 SEQ ID NO: Ag Tef1_lox.ter 217 SEQ ID NO: Sc Pdc1.ter 218SEQ ID NO: Sc Tdh1.ter 219 SEQ ID NO: Sc Eno1.ter 220 SEQ ID NO: Klprom3.pro 221 SEQ ID NO: Kl prom2.pro 222 SEQ ID NO: Sc PRE3. Pro 223greyed out ids are truncated and thus a fragment of mentioned UniProt id

1. A steviol glycoside having the formula of (I)

wherein at least 3 sugar moieties are present at position R₁ and atleast three sugar moieties are present at position R₂ and wherein thesteviol glycoside comprises at least seven sugar moieties all of whichare linked, directly or indirectly, to the steviol aglycon byβ-linkages.
 2. A steviol glycoside having the formula of (I)

wherein at least 4 sugar moieties are present at positions R₁ and atleast three sugar moieties are present at position R₂.
 3. A steviolglycoside having the formula of (I)

wherein at least 3 sugar moieties are present at position R₁ and atleast three sugar moieties are present at position R₂, wherein thesteviol glycoside comprises at least seven sugar moieties and wherein atleast one of the sugars present at position R₁ is linked to the steviolaglycon or to a sugar molecule by a α-linkage.
 4. A steviol glycosidehaving the formula of (I)

wherein at least 3 sugar moieties are present at position R₁ and atleast four sugar moieties are present at position R₂, wherein at leastfour of the sugar moieties present at position R₂ are glucose moieties.5. A steviol glycoside having the formula (II)


6. A steviol glycoside having the formula (III)


7. A steviol glycoside having the formula (IV)


8. A steviol glycoside according to claim 1 which is fermentativelyproduced.
 9. A fermentatively-produced steviol glycoside having theformula of (I)

wherein at least 3 sugar moieties are present at position R₁ and atleast three sugar moieties are present at position R₂ and wherein thesteviol glycoside comprises at least seven sugar moieties.
 10. A steviolglycoside according to claim 9 having a structure the formula of (I)

wherein at least 3 sugar moieties are present at position R₁ and atleast three sugar moieties are present at position R₂ and wherein thesteviol glycoside comprises at least seven sugar moieties all of whichare linked, directly or indirectly, to the steviol aglycon byβ-linkages.
 11. A method for production of a steviol glycoside accordingto claim 1, which method comprises: providing a recombinant yeast cellcomprising recombinant nucleic acid sequences encoding polypeptidescomprising the amino acid sequences encoded by: SEQ ID NO: 61, SEQ IDNO: 65, SEQ ID NO: 23, SEQ ID NO: 33, SEQ ID NO: 77, SEQ ID NO: 71, SEQID NO: 87, SEQ ID NO: 73 and SEQ ID NO: 75; fermenting the recombinantyeast cell in a suitable fermentation medium; and, optionally,recovering a steviol glycoside according to any one of the precedingclaims.
 12. A composition comprising a steviol glycoside according toclaim 1 and one or more different steviol glycosides.
 13. A foodstuff,feed and/or beverage which comprises a steviol glycoside according toclaim 1 or a composition thereof.
 14. A product comprising a steviolglycoside according to claim 1 or a composition in a sweetenercomposition or flavor composition.
 15. A product comprising a steviolglycoside according to claim 1 or a composition thereof in a foodstuff,feed and/or beverage.